Procedures

In separate bowl cream together brown sugar, egg, molasses and butter. Beat in flour mixture until well blended.

4

Scrape mixture into reclosable plastic freezer bag, close it and cut off a small piece of one lower corner. Pipe small dots of batter – each about 1/8 tsp (1/2 inch mound) -- onto nonstick, lightly greased cookie sheets about 1 inch apart -- the small peaks will flatten as the cookies bake.

5

Bake for about 5 minutes, or until browned. Rotate sheets top to bottom and back to front about halfway through the baking period.

6

Cool cookies on the sheets for about 3 minutes, then slide them off onto wire racks to cool and crisp. Keep them separate until they are completely cool. Store in airtight container at room temperature; they will keep for several months!